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2018 Cookbook

Georgia Department of Education School Nutrition Program Richard Woods, Georgia’s School Superintendent

This cookbook was developed by the Georgia Department of Education School Nutrition Program Farm to School Specialist, Laura Tanase. For questions email:

Table of Contents Introduction .......................................................................................................................... 1 Acknowledgements .............................................................................................................. 3 Cooking Competition Judges and Team Advisors ................................................................ 4

Recipes Bowl’d Farm Fresh Burrito Bowl ........................................................................................... 6 Chicken Quesadillas .............................................................................................................. 8 Sautéed Chicken Wrap ....................................................................................................... 10 Kale and Kraisin Salad ......................................................................................................... 12 Southwestern Chicken and Mexican Rice with Georgia Peach Salsa ................................. 14 Quinoa Black Bean Salad .................................................................................................... 16 Creamy Chicken Chowder with Brown Rice ....................................................................... 18 Chicken Philly Cheese Steak ............................................................................................... 20

Introduction The Georgia Department of Education School Nutrition Program, as part of the Shake It Up in School Nutrition Initiative, held its second annual Farm to School Student Chef Competition in March 2018. Shake It Up, founded in partnership with the Georgia State Board of Education and Georgia State School Superintendent, was created to enhance the flavor of school meals and improve the perception of Georgia School Nutrition Programs. There are three key pillars: 1) Tasty Meals, 2) Friendly Cafeterias, and 3) Happy Schools. The initiative connects with students through the Student Chef Competition. The Student Chef Competition consisted of a Recipe Contest and Cooking Competition. Teams competed to develop a nutritious, student-friendly recipe that includes local foods and is easily incorporated into the school food service program. Thirty-five recipes were received from teams across the state. Recipes were reviewed and judged on whether they met the National School Lunch Program meal pattern and nutrition standards for grades 9-12, incorporation of local ingredients, use of culinary skills, ease of use by the school food service operation, recipe presentation, recipe description, and creativity. Seven recipes met the criteria and these finalists competed in the cooking competition. Finalists • • • • • • •

Bowl’d Farm Fresh Burrito Bowl Team: Bowl’d and Fresh, Maxwell High School of Technology, Gwinnett County Public Schools Chicken Quesadilla Team: TKK, Putnam County High School, Putnam County Schools Sautéed Chicken Wrap Team: 2 Chicks and Jared, Jackson County Comprehensive High School, Jackson County Schools Kale and Kraisin Salad Team: Baldwin County Divas, Baldwin High School, Baldwin County Schools Southwestern Chicken and Mexican Rice with Georgia Peach Salsa Team: Shamrocking Chefs, Dublin High School, Dublin City Schools Quinoa Black Bean Salad Team: Pepperell High Dragons, Pepperell High School, Floyd County Schools Creamy Chicken Chowder with Brown Rice Team: Naturally Newton, Newton College and Career Academy, Newton County Schools


The Cooking Competition allowed students to prepare and present their dishes to a panel of three judges. During food preparation, student teams were judged on sanitation and food safety. The judges scored each team on a brief presentation of their dish, overall appeal, appearance, execution, and taste. Qualifying recipes are included in this cookbook. Each recipe includes nutrition information per serving. Georgia grown items in each recipe are indicated by the symbol next to the ingredient.

We hope these students’ culinary creativity inspires you to Shake It Up!

Disclaimer: The nutrition information provided for each recipe is an estimate only. Because different ingredients may be used, the actual nutrient content may vary. These recipes have not been standardized or tested for accuracy. 2|Page

Acknowledgements We appreciate William S. Hutchings College and Career Academy for hosting the cooking competition and especially Executive Chef Stuart Hardy of Compass Rose CafĂŠ for assisting the students.

Special Thanks to Our Sponsors The following organizations supported Georgia’s 2018 Shake it Up Student Chef Competition and their partnership made the event and this cookbook possible.


Cooking Competition Judges Nicole James, School Nutrition Director, Butts County School System Andy Andersen, Helms College, Chef and Culinary Arts Program Manager Malissa Marsden, Egg Council and Mushroom Council Ellen Steinberg, PhD, Food Safety Specialist, Georgia Department of Education, School Nutrition Program

Cooking Competition Team Advisors James Barwick, Baldwin High School, Baldwin County Schools Denise Strickland, Dublin High School, Dublin City Schools Laura Byrd, Pepperell High School, Floyd County Schools Amanda Williams, Maxwell High School of Technology, Gwinnett County Public Schools Brooke Curtis, Jackson County Comprehensive High School, Jackson County Schools Scott Quinlan/Charlotte Joy, Newton College and Career Academy, Newton County Schools Penny Reynolds, Putnam County High School, Putnam County Schools




Bowl’d Farm Fresh Burrito Bowl


Team: Bowl’d and Fresh School: Maxwell High School of Technology, Gwinnett County Public Schools This savory southwestern style bowl is filled with seasoned whole grain brown rice, grilled chicken, black bean and corn salsa, topped with locally grown lettuce and tomatoes and a sprinkle of low fat cheese. It’s time to get bowl’d with this delicious and nutritious entrée!



2 Tablespoons tomato paste

1. 2.

1 teaspoon cumin 2 teaspoons oregano 1 teaspoon garlic powder ½ teaspoon smoked paprika 21 fluid ounces low sodium chicken broth 1 teaspoon vegetable oil 4 ounces small diced onion 1 ½ cups rice, brown, long-grain, regular 7.75 ounces beans, black, low-sodium, canned and drained 2.5 ounces corn, whole kernel, no salt added, frozen 2.5 ounces small diced green and red bell pepper 2 ounces small diced onion ½ teaspoon minced garlic 1 ounce fresh squeezed lime juice ¼ ounce chopped cilantro 12 ounces frozen precooked diced chicken 2 teaspoons Lawry's Casero Carne Asada seasoning 3 ounces shredded romaine lettuce 6 ounces diced Roma tomato 1 ½ ounces cheddar cheese, shredded 3 ounces sour cream 2 whole limes cut into ¼ wedges

Preheat oven to 350° F. Mix tomato paste and spice mixture (cumin, oregano, garlic powder, and smoked paprika) with chicken broth together in a 1 quart liquid measuring cup. 3. In a pot heat vegetable oil and sauté onion until softened. 4. Add the rice to sautéed onions and allow to cook for a couple of minutes, until slightly toasted but not brown. 5. Transfer rice and onion mixture to a hotel pan (or 8x8 inch baking pan) and pour chicken broth mixture over rice. Blend together slightly. 6. Wrap the hotel pan (or 8x8 inch baking pan) with foil and bake in oven for approximately 40 minutes or until rice is tender. Allow time for carry-over cooking to take place. 7. To prepare the black bean and corn salsa, mix black beans and thawed corn in a large bowl with diced red and green bell pepper, onion, minced garlic, lime juice, and cilantro. Mix until well blended. Keep refrigerated until production. 8. Reheat the frozen, precooked, diced chicken tossed in the Lawry's Casero Carne Asada seasoning in a hotel pan covered with foil until internal temperature reaches 165° F. 9. After everything has been prepped it is time to assemble your bowl. 10. Place 4 ounces of brown rice pilaf (#8 disher scoop) in bowl. Arrange 2 ounces of black bean and corn salsa on the side of rice (#16 disher scoop) and then 2 ounces of chicken (#12 disher scoop). Add .5 ounces of romaine lettuce next to chicken and top rice with 1 ounce of diced tomatoes. Sprinkle dish with .25 ounce of shredded cheddar cheese. Add .5 ounce of sour cream in the center of the bowl and garnish with the ¼ lime wedge. 11. Serve and enjoy!

Servings: 6 Serving size: 10.25 oz. Prep time: 35 minutes Cooking time: 50 minutes


Per serving information: Calories: 399 % Saturated Fat: 7.26% Sodium: 463.12 mg



Chicken Quesadilla Team: Team TKK School: Putnam County High School, Putnam County Schools Chicken quesadillas with diced onions, green, red, and yellow bell peppers, and cheese topped with pico de gallo. Ingredients: 2 Tablespoons olive oil 3 whole chicken breasts sliced into strips 1 whole onion, small diced 1 whole green pepper; julienned 1 whole red pepper; julienned 1 whole yellow pepper; julienned 1 cup fat free shredded cheddar cheese 6 each 10-inch whole wheat tortillas 2 whole tomatoes ½ whole Vidalia onion ½ cup fresh cilantro ½ each jalapeño ½ half lime 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon black pepper Pinch cayenne pepper 3 Tablespoons chili powder 1 ½ teaspoons paprika Servings: 6 Serving size: 1 each Prep time: 15 minutes Cooking time: 35 minutes

Instructions: 1. Heat 1 Tablespoon of olive oil in skillet over medium heat. 2. Mix garlic powder, onion powder, black pepper, cayenne pepper, chili powder, and paprika in bowl. Coat the chicken with seasoning and add chicken to skillet. 3. Sauté chicken on medium heat until the chicken is cooked to 165° F. 4. Add 1 Tablespoon of olive oil to pan over medium heat. Put in the onions and peppers and cook until lightly browned (3-4 minutes). Add to the cooked chicken. 5. Build the quesadillas by laying 2 Tablespoons cheese on the bottom tortilla and then placing ½ cup of the chicken and pepper mixture. 6. Place quesadillas on grill or flat top. Heat on medium until golden brown, flip and cook on the other side. Repeat with the remaining tortillas. 7. Cut tortillas into wedges for service. For pico de gallo (serving size ¼ cup): 8. 9. 10. 11. 12.

Small dice tomato, onion, and brunoise* jalapeno. Roughly chop fresh cilantro. Put 4 ingredients in a bowl. Slice lime in half and squeeze juice in the bowl. Stir well. Store under refrigeration until service. 13. Serve ¼ cup with quesadillas. *Brunoise is a very small dice cut.


Per serving information: Calories: 389 % Saturated Fat: 5.91% Sodium: 683.35 mg



Sautéed Chicken Wrap Team: 2 Chicks and Jared School: Jackson County Comprehensive High School, Jackson County Schools The sautéed chicken wrap is colorfully filled with savory flavors. An assortment of herbs and spices are added to enhance the flavor of the chicken. Locally grown dark romaine lettuce gives the wrap a crunch. Shredded cheddar cheese is lightly melted. All the ingredients are wrapped in a warm whole-wheat tortilla. The wrap is then dipped in a honey ginger sauce. The honey ginger sauce complements the savory seasoning of the wrap with a sweet and sour tang. Ingredients: ¼ teaspoon paprika ¼ teaspoon cumin ¼ teaspoon chili powder ¼ teaspoon thyme ½ teaspoon garlic powder 2 cups dark romaine lettuce, chopped 12 ounces chicken cubed 3 ounces cheddar cheese shredded reduced-fat 12 6-inch whole wheat tortillas Dipping Sauce: ⅓ cup honey ¼ cup water 1 Tablespoon jellied cranberry sauce (can) 1 Tablespoon soy sauce, reduced 1 2-inch section fresh ginger root, peeled, diced 3 cups ice 1 bundle parsley

Instructions: 1. Combine spices in a bowl. Then sauté the chicken on medium high heat until the center is not pink and reaches at least 165° F. 2. Sprinkle the spices onto the chicken and stir in the pan. 3. Remove from heat. 4. Rinse lettuce and shred the lettuce by hand. 5. Grate the cheddar cheese. 6. Add the ingredients together and wrap in a tortilla. Use 1 ounce of chicken per wrap, ¼ ounce cheese, and 3 Tablespoons lettuce. 7. Prepare the sauce. 8. In a small saucepan, stir together the honey, cranberry sauce, soy sauce, and water. 9. Stir for 5 minutes at low to medium heat, then add the ginger. 10. Continue stirring for 10 minutes. Remove from heat. 11. Strain into a small bowl, removing the ginger and what is left of the cranberry sauce. 12. Transfer to ice bath for 20 minutes. 13. Add ½ ounce sauce to each wrap. 14. Garnish with parsley.

Servings: 6 Serving size: 2 wraps Prep time: 20 minutes Cooking time: 20 minutes

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Per serving information: Calories: 359 % Saturated Fat: 10.95% Sodium: 668.43 mg

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Kale and Kraisin Salad Team: Baldwin Culinary Divas School: Baldwin High School, Baldwin County Schools Hearty fresh, crisp vegetable and fruit salad with a light and fruity vinaigrette.



48 cherry tomatoes, cut in half 3 cups broccoli crowns cut into small

1. Wash all fresh produce before beginning preparation. 2. Cut tomatoes in half. 3. Cut broccoli crowns into small pieces. 4. Thinly slice red onions by hand or mandolin. 5. Thinly slice cucumbers by hand or mandolin. 6. Remove stem from kale, roll, and cut into thin ribbons. 7. Thinly slice banana peppers by hand or mandolin. 8. Dice Granny Smith apples into ¼ inch cubes. 9. Measure and mix the above ingredients and place in large bowl. Wrap, label, and place in refrigerator until ready to serve. 10. Measure vinaigrette ingredients and add to blender. Mix until well blended. 11. Chef's Tip: pour vinaigrette through strainer to remove raspberry seeds. 12. *Dressing can be made in advance and held at 41oF or below. Dressing may be held in refrigerator for up to 7 days. 13. Shake well before using if made in advance. 14. Plate salad on salad plate or small plastic clam shell and drizzle with dressing. 15. Top with 2 tablespoons of Craisins® and 4 croutons per serving. Maintain at 41oF while serving.

pieces 1 medium red onion thinly sliced 3 cups cucumbers thinly sliced 6 cups kale chopped 2 each banana peppers, thinly sliced 2 cups Granny Smith apples diced 1 ½ cups Craisins® 48 whole grain croutons Vinaigrette dressing: 1 cup raspberries, frozen ½ cup apple cider vinegar 1 Tablespoon Dijon mustard 1 Tablespoon honey ¼ teaspoon American Blend Shake It Up Seasoning* ½ cup USDA 100% soybean oil *American Blend Shake It Up Seasoning 3 Tablespoons black pepper 3 ½ Tablespoons granulated garlic 3 ½ Tablespoons onion powder ⅓ cup parsley Yield: Approximately 1 cup Servings: 12 Serving size: 1 cup Prep time: 30 minutes Cooking time: No cooking

* This salad may also be used as an entrée by serving a 2-ounce portion of diced or fajita chicken and increase to 2 cups of salad mixture.

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Per serving information: Calories: 282 % Saturated Fat: 5% Sodium: 170.67 mg

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Southwestern Chicken and Mexican Rice with Georgia Peach Salsa Team: Shamrocking Chefs School: Dublin High School, Dublin City Schools Tender grilled chicken served with seasoned brown rice, topped with Georgia Peach Salsa. Ingredients: Southwestern Chicken 3 boneless 4-ounce chicken breast (or 12 ounces USDA diced chicken) 1 cup small Vidalia onions sliced 1 clove garlic clove, minced

Georgia Peach Salsa 4 medium peaches, diced² ¼ cup diced red onion 1 fresh jalapeño Zest of 1 lime

½ cup yellow bell pepper, sliced

Juice of ½ lime

½ cup orange bell pepper, sliced

¼ cup orange bell pepper, sliced

1 cup red bell pepper, sliced¹

¼ cup yellow bell pepper, sliced³

½ Tablespoon black pepper

¼ tsp. salt

½ Tablespoon ground cumin

1 Tablespoon fresh cilantro

½ Tablespoon paprika ½ Tablespoon onion powder

1 bunch fresh parsley 1 ounce tri-colored tortilla strips (or 1 ounce bag of tortilla chips)

½ Tablespoon Southwestern seasoning

¼ cup Georgia Peach Pepper Jelly (optional)

2 Tablespoons olive or vegetable oil

6 leaves from 1 head of Bibb lettuce

Mexican Rice 3 cups brown rice (or use 3 cups USDA parboiled brown rice) 6 cups low sodium chicken broth

Instructions: 1. 2.

Water, as needed 2 Tablespoons margarine


½ teaspoon salt 1 each fresh jalapeño, chopped (optional) ¼ cup Vidalia onion, chopped 1-15 ounce. can each low sodium petite diced tomatoes 1-15 ounce can each low sodium whole kernel corn 1-15 ounce can each low sodium black beans, rinsed Servings: 6 Serving size: 4 oz. Prep time: 30 minutes Cooking time: 30 minutes


5. 6. 7. 8. 9.

Slice each chicken breast into 2 thin slices for a total of 6 slices. Mix all the spices listed for the chicken and sprinkle on chicken, saving 1 Tablespoon for the vegetables. Meanwhile, pour 6 cups chicken broth into a pot and bring to a boil. Water can be added as needed. Once the broth starts to boil, add rice, margarine, and salt. Cook the rice for about 30 minutes or until done. CCP: Cook to a minimum temperature of 145oF. Chop onions and thinly slice bell peppers into strips. Sprinkle remaining spice mixture (the reserved 1 Tablespoon) over the vegetables. Mash garlic over the onions and peppers. Heat oil in skillet. Cook vegetables until tender crisp. Remove the vegetables from the skillet. Add the chicken and cook on medium heat until almost done. Add the vegetables back to the chicken and continue to cook until chicken is done. CCP: Minimum cooking temperature must be 165oF for 15 seconds. Turn the heat off from the skillet.

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Instructions continued: 10. In a small skillet, stir fry the corn until it is roasted and has burnt marks on the kernels. 11. Add the black beans, tomatoes, onions, and chopped jalapeños to the roasted corn and until warmed through. Add the corn mixture to the rice and stir. 12. Drain peach slices and dice into small pieces. Peel and finely dice the red onion and peppers. Remove the seeds and membrane from the jalapeño pepper and finely chop. Add the peppers and onions to the peaches. Zest 1 lime into the peach mixture. Juice 1/2 lime and pour the juice into the peach mixture. Add salt and Southwestern seasoning to the peach salsa mixture. Chop cilantro and parsley and add to the peach mixture. 13. For each plate, place a 1 cup serving of Mexican rice mixture on top of lettuce leaf in the center of plate and top it with a chicken breast slice (2 ounce). CCP: Hold for hot service at a minimum of 135 oF. If hot holding (not serving immediately), do not include the Bibb lettuce until plate is pulled from the warmer. Then add the lettuce on the side. Add a ½ cup of Georgia Peach Salsa and top entrée with whole grain tri-color tortilla strips just before serving. Optional Garnish: Top entrée with tri-color tortilla strips. Heat the ¼ cup Georgia Peach Pepper Jelly until melted. Garnish plate with the jelly. Options for Versatility: The chicken can be diced or sliced into strips, combined with the rice mixture, and placed into a spinach tortilla or lettuce leaf to form a wrap. The Georgia Peach Salsa can then be added to the wrap. The chicken and rice mixture can also be placed atop a bed of chilled greens to produce an entrée salad. Furthermore, the dish can be made into a nacho dish by adding whole grain tortilla chips underneath or can be plated with mini soft tortillas for a “build your own fajita” plate. For more options, this recipe was tested with chopped pineapples (in place of the peaches) and received positive reviews from our taste testing panel. School Nutrition Tips: If time is an issue, consider using the parboiled USDA brown rice. This meal contains some of all components except milk. Each serving provides 2 ounces meat/meat alternate, 2 ounces grain, 1/3 cup fruit, 1 3/8 cups vegetables (including ¼ cup starchy, ¼ cup legumes, ¼ cup red/orange, and 5/8 cup other vegetables). If OVS, SNP staff can serve with at least ½ - 1 cup of fruit and 8 fluid ounces of 1% or fat free unflavored milk to make a fully reimbursable meal. Notes: 1. Three cups of USDA pepper and onion blend may be used in place of fresh onion and bell pepper. 2. When peaches are out of season, substitute 30 oz. peach slices, canned in extra light syrup. 3. One cup of USDA pepper and onion blend may be used in place of fresh onion and bell pepper.

Per serving information: Calories: 736 % Saturated Fat: 4% Sodium: 1,105 mg

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Quinoa Black Bean Salad Team: Pepperell High Dragons School: Pepperell High School, Floyd County Schools A very colorful cold side dish of whole grains and vegetables.



½ cup uncooked quinoa (any color)

1. Prepare quinoa according to package. (Measure ½ cup quinoa, rinse and place in 1 cup of water in a 1 ½ quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 12 minutes.) 2. Drain black beans and rinse. 3. Drain corn. 4. Cut grape tomatoes in half, dice onion, and chop parsley (or cilantro). 5. Toss quinoa, beans, corn, tomatoes, onion, and parsley in large bowl. 6. Slice limes; squeeze out juice. 7. Drizzle lime juice over mixture and season with salt and pepper. Toss lightly. 8. Serve immediately or refrigerate.

1 cup grape tomatoes halved 1 can black beans, rinsed and drained 1 cup frozen corn heated thoroughly and drained ½ Vidalia sweet onion, diced ¼ cup flat leaf parsley 3 Tablespoons lime juice ½ teaspoon salt ½ teaspoon pepper Servings: 6 Serving size: ¾ cup Prep time: 10-15 minutes Cooking time: 15-20 minutes

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Per serving information: Calories: 179 % Saturated Fat: 3% Sodium: 342.33 mg

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Creamy Chicken Chowder with Brown Rice Team: Naturally Newton School: Newton College and Career Academy, Newton County Schools A nutritious combination of chicken, vegetables, and rice made creamy with the addition of Greek yogurt. Ingredients: 10 ounces cooked chicken breast diced ½ cup Vidalia onion, chopped ¾ cup carrots, sliced, frozen ¼ cup celery 1 cup whole kernel corn, frozen 2 teaspoons granulated garlic 1 teaspoon dried oregano 1 Tablespoon dried parsley 1 teaspoon black pepper, regular grind ½ cup brown rice 4 cups chicken broth 2 ½ cups spinach, chopped 4 cups Greek yogurt, plain 6 each garlic toast, frozen product Servings: 6 Serving size: 8 oz. Prep time: 10 minutes Cooking time: 35 minutes

Instructions: 1. Place chicken, onion, carrot, celery, corn, garlic, oregano, parsley, black pepper, chicken broth, and brown rice in a 4-inch half hotel pan (or 9x13 inch baking pan). 2. Cover the half hotel pan (or 9x13 inch baking pan) with a half hotel pan lid (or foil), place in steamer, and steam for 35 minutes. 3. After 35 minutes, remove the soup from the steamer, uncover, and stir in spinach and Greek yogurt. 4. Replace cover and place in temperature controlled storage to maintain a minimal internal temperature of 135°F or higher. 5. Monitor temperature and cool, using three-step cooling procedure or discard after 4 hours. 6. For the garlic toast, preheat oven to 425°F. Lay slices flat on a baking pan. Place baking pan on shelf in oven. Bake 4-5 minutes until heated to a minimal internal temperature of 135°F.

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Per serving information: Calories: 315 % Saturated Fat: 6% Sodium: 212 mg

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Chicken Philly Cheese Steak Team: Tribe and Blue Thru and Thru School: Armuchee High School, Floyd County Schools

An entrĂŠe filling for sandwiches, an old favorite.



1 ½ cups diced cooked chicken or rotisserie chicken 2 teaspoons Worcestershire sauce

1. Thaw diced chicken and/or cut into bite-sized pieces and place in a medium bowl. Add next 4 ingredients and stir to coat the chicken. 2. Heat 1 teaspoon olive oil in a large (9") oven proof skillet. 3. Add chicken pieces and cook until warmed through about 2-3 minutes. 4. Turn pieces over and cook and stir until heated and tender 2-3 minutes more or until brown. 5. Remove from skillet. 6. Add remaining 1 teaspoon olive oil to warm skillet. 7. Add onions, bell pepper, and garlic. 8. Cook and stir until heated and tender 2-3 minutes. 9. Turn heat off and add chicken back to skillet and stir with vegetables to combine. 10. Place sliced cheese over all and cover 2-3 minutes to melt. 11. Spoon chicken mixture over the French bread buns and serve.

2 teaspoons onion powder 2 teaspoons minced garlic clove 9 ounces mushrooms sliced 2 Tablespoons olive oil divided 1 cup diced green bell pepper, fresh 1 cup sliced onion 1 slice Provolone cheese 2 slices low fat Mozzarella cheese 6 each, 6- inch French bread buns

Servings: 6 Serving size: 1 sandwich Prep time: 10-12 minutes Cooking time: 10-12 minutes Per serving information: Calories: 431 % Saturated Fat: 11.24% Sodium: 810 mg

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In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at:, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1)

mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;


fax: (202) 690-7442; or



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Shake It Up Student Chef Competition  

This is a magazine, published by the Georgia Department of Education, highlighting the statewide student chef competition that included Dubl...

Shake It Up Student Chef Competition  

This is a magazine, published by the Georgia Department of Education, highlighting the statewide student chef competition that included Dubl...